Abstract
Betaine is a non-essential nutrient which performs several important physiological functions in organisms. Abundant data exist to suggest that betaine has a potential for prevention of chronic diseases and that its dietary intake may contribute to overall health enhancement. Several studies have pointed out that the betaine status of the general population is inadequate and have suggested nutritional strategies to improve dietary intake of betaine. Cereal-based food has been implicated as the major source of betaine in the Western diet. This review summarizes the results on the betaine content in various cereals and related products. Attention has been given to the betaine content in gluten-free grains and products. It also discusses the stability of betaine during processing (cooking, baking, extrusion) and possibilities to increase betaine content by fortification.
Highlights
Betaine (N,N,N-trimethylglycine, glycine betaine) is an organic nitrogenous compound, found for the first time in sugar beet juice (Beta vulgaris).Betaine is a zwitterion of quaternary ammonium which is still named trimethylglycine and glycine betaine (Figure 1)
The food survey study by de Zwart et al [2] showed that only some betaine analogues were present in food at appreciable levels (>10 μg/g)—glycine betaine, proline betaine, trigonelline, and DMSP
This claim should be accompanied with a restriction due to risks associated with excessive intake of betaine: “In order to bear the claim information shall be given to the consumer that a daily intake in excess of 4 g may significantly increase blood cholesterol levels” [14].This work aims to summarize the current findings on the levels of betaine found in cereals and pseudocereals as well as in related products
Summary
Betaine (N,N,N-trimethylglycine, glycine betaine) is an organic nitrogenous compound, found for the first time in sugar beet juice (Beta vulgaris). ≈800 mg/day betaine exerted similar acute health effects (increased circulating betaine concentrations and lessened post-methionine load rise in homocysteine) as did the ≈1 g/day supplement [15] This supports the idea of dietary adjustments to improve the betaine status of general population. The medical statement reads: “Betaine contributes to the normal metabolism of homocysteine” This claim should be accompanied with a restriction due to risks associated with excessive intake of betaine: “In order to bear the claim information shall be given to the consumer that a daily intake in excess of 4 g may significantly increase blood cholesterol levels” [14].This work aims to summarize the current findings on the levels of betaine found in cereals and pseudocereals as well as in related products
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